1 pound medium or fat asparagus, brightly colored with tightly closed tips
4 tablespoons Epicurean Sea Salt & Black Pepper Butter
This Recipe calls for
Sea Salt & Black Pepper Butter
3.5 oz tub
At Epicurean Butter, our flavored butters bridge the gap between gourmet vegetable dishes and easy vegetable dishes. You don’t have to spend hours in the kitchen to get buttery vegetable sides that everyone will love, any day of the week.
Heat your oven to 425 degrees.
Cut off tough ends of asparagus and, if spears are fat, lightly peel the skin with a vegetable peeler.
Drizzle asparagus spears lightly with olive oil and season with salt and pepper. Spread the asparagus evenly on a baking sheet and roast until browned and just firm-tender, about 10 to 12 minutes.
Toss with Sea Salt & Black Pepper Butter and serve.